This here is probably one of my favorite things to cook for myself. I love Shrimp Parmesan but I never find it in a restaurant the way I love to eat it, which is very thin, similar to a chicken cutlet. For me, it’s a texture thing. I don’t like shrimp parm when the shrimp is big and clunky, and definitely prefer it thin and delicate. This is done when you butterfly the shrimp which gives you a flatter and larger surface to fry up and cover with sauce and cheese. You can serve them over pasta, rice or mashed potatoes, but I love it over a Parmesan Polenta the best. Shrimp Parm **Im going to post this recipe a little later, but in the meantime check out my saved story titled Shrimp Parm to watch how I made it . . . . . #shrimpparm #friedshrimp #polenta